Best Pizza In The World

New Book Reveals The 20 Best Pizzerias In The World, Ranked

Do you have any idea what a global pizza informant is? We didn't either. Do you want to be one anyway? Of course you do.

For a new book Where to Eat Pizza (Phaidon, $29.95), authorDaniel Young enlisted 121 regional experts and 956 so-called global pizza informants from 48 countries to hand-pick the 1,705 pizza places featured in the book. Not only does Young give you insider knowledge on where you should eat the pizza – but also which pizza you should eat.

However, putting the book together the author decided not to rank the pizzerias included. Only following its publication has Young, to the delight of pizza lovers everywhere, released the unpublished list of the 20 pizza places that received the most nominations from the guide’s 1,077 contributors. So grab a fistful of Parmesan and come with us. These are the top 20 pizza places in the world...

Pepe in Grani

Luciano Furia

In a steep alley in Caiazzo, an old Roman town an hour from Naples, down a small alleyway off the main cobblestone path that divides the city's commercial area, you'll find Pepe in Grani. The dough here is worked by hand in wooden boxes, left to ripen for hours and never refrigerated. The pork for their sausages, the olive oil and the buffalo mozzarella come from just down the road. Yum. Arrive early if you didn't make a reservation.

Pizzarium

Massimo D'Alma

A short walk from Rome's Vatican, Pizzarium staff will use a special scissors to cut your slice of pizza to the exact size you want. Which is a good thing given everything you'll want to try (zucchini flower, artichoke and parmigiana and pea pizzas are some examples). They're known for their thick and chewy crust.

50 Kalò

Luciano Furia

Roughly translated to “good dough” in Neapolitan dialect, 50 Kalò focuses on, you guessed it, their dough. Third-generation pizza maker Ciro Salvo, who got his start in his family’s pizzeria nearly three decades ago, claims that's the only way to stand out in the saturated pizzeria market of Naples. And, if you try his pizza, you'll see he's not wrong.

I Tigli

Daniel Young

Think of I Tigli as the pizza version of Noma – if you're looking for your basic four cheese pizza, this is definitely not the place. The pizzas here are creations (think pigeonpizza), they have their own character and the chef will send them out in the sequence he thinks you will best enjoy them. Six courses of pizza? Gimme.

Pizzeria Bianco

Pizzeria Bianco has been rated as the best pizza in the United States by Bon Appétit, Vogue, and Rachael Ray. It's small, with a (very) long wait time, and the menu is short, generally consisting of two appetizers, three salads and six pizzas. And it will win you over ingredient by ingredient. Even though owner Chris Bianco is American, he and his staff make the mozzarella fresh each morning, the dough is made by hand and the tomatoes are organically grown and harvested in California.

Pizzeria La Notizia

Luciano Furia

It's impossible to find a bad review of Pizzeria La Notizia. We've looked. Maybe that's because the crusts are all different, to precisely match their toppings. Chef Enzo Coccia plays with yeast and wood to create crusts that puff up higher, taste sweeter, and cook in less than a minute and a half. Some are kneaded with the soft Caputo 00 flour; whole wheat is added for others. Expect a long wait, but one that will be well worth it.

Pizzeria Mozza

Lance Roberts

Just south of central Hollywood, Pizzeria Mozza is known for its organic ingredients and risen, fermented crust. It's a joint venture between famed L.A. breadsmith Nancy Silverton, cofounder of La Brea Bakery and Campanile Restaurant, and New York restaurant titans Mario Batali and Joe Bastianich. And as such, they care a lot about their dough; Silverton made her name in the food world by blowing people away with the quality of her breads, and the L.A. Timesreported that there is a pinch of buckwheat in the crusts of Pizzera Mozza's pies. We'll leave it to you to taste test.

L’Antica Pizzeria da Michele

Daniel Young

Get ready for another long wait at Pizzeria da Michele in central Naples, a super casual pizzeria with about six different classic topping choices. Most locals get theirs to go and eat it on the pavement of the busy street outside. Worth it? Of course it is.

Pizzeria Fratelli Salvo

Luciano Furia

Pizzeria Salvo benefits from being situated just outside Naples, so there are much fewer tourists here. Expect classic Napoletan pizza in a rustic setting. Nothing fancy here, just the basics done supremely well.

Roberta’s

Anthony Falco

From the outside, Roberta's looks like nowhere you'd want to eat (think loads of graffiti). Inside you'll find small picnic-style tables and a casual bar. This popular, hipster pizza joint gets experimental with topping combos (think honey. On pizza) but they've also got all the classics and very fresh ingredients. Escape the hustle and bustle of Manhattan with a day trip to Roberta's.

Saporè

As the photo depicts, this is not your mama's pizza shop. Double crunch pizza and aria di pane (shown above) are just few innovative options on this Verona pizzeria's modern menu. Don't forget to make a reservation.

La Gatta Mangiona

Off a quiet street in Monteverde sits this cat-themed pizzeria with not a single tourist in sight. There are drawings of cats everywhere, but assuming that doesn't put you off your food, the pizza is a slice of Roman excellence.

Bæst

Per-Anders Jorgensen

The best pizza in the world? In Copenhagen? Yes, it's hard to believe, but Bæst makes their charcuteries and cheeses on site (make sure to get a guided tour of the dairy production) and also has gluten free options. Try their mozzarella, pine nut, potato & blue cornflower option.

Bráz

Divulgaca¦âo

Brazil is not known for their pizza. But at Bráz in Sao Paulo's Pinheiros district you can expect delicious thin crust, brick oven pizza with an almost infinite number of toppings. Don't miss out on the great caipirinhas.

Una Pizza Napoletana

Very pricey as far as pizzas go ($25 a pop – about £17), the pizzas at Una Pizza Napoletana come in six varieties and the dough is dense and just a bit chewy. It's a great option for vegetarians as there's only meat on one pizza one day a week (Saturday). The most popular is the Filetti (fresh cherry tomatoes, no sauce).

Paulie Gee’s

Another Brooklyn, NY, shop, Paulie Gee's features Neapolitan-style pies made in his specially constructed wood-fired oven. The space is rustic and cosy, more wood cabin than traditional picnic-table style Naples pizza joint. Some unusual choices are The Greenpointer, which combines baby arugula and fresh lemon juice, or the Spectacle, heavily sauced and topped with speck and sliced onions.

Frank Pepe Pizzeria Napoletana

Luciano Furia

Known locally as Pepe's, Frank Pepe Pizzeria Napoletana, opened in 1925, is one of the oldest and best known pizzerias in the US. Founded by an Italian immigrant from the Amalfi Coast, but inspired by Connecticut's well-known seafood scene, this might be the only pizzeria in the world to serve a clam pie (crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams).

Spacca Napoli Pizzeria

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No longer a hidden gem in north Chicago, Spacca Napoli Pizzeria is authentic Napoli style pizza – thin crust cooked in a wood burning oven with traditional Napoli crust and toppings. They offer red style pizza with San Marzano tomatoes and sauce or white pizza with cheese and veggies.